Ingredients
Beef stew with vegetables (carrots, onions, beef cubes), inspired by Caty from Pratico-Pratiques
Russet potatoes (also known as Idaho potatoes)
Olive oil
Salt and pepper
Our delicious Brins de Gouda
Instructions
Prepare the beef and vegetables stew with the carrots, onions and beef, following the instructions of Caty from Pratico-Pratiques.
Preheat the oven to 220 °C (425 °F) when the stew is almost ready. Meanwhile, quarter the potatoes, brush with a bit of olive oil and season. Place on a baking sheet and bake for about 25–30 minutes or until tender. Stir frequently.
When ready, assemble the poutines by placing the quartered potatoes and beef stew on top, then top the stewed poutine with our Brins de Gouda!
Enjoy your meal!